Earl's old-fashioned beef stew

Yield: 6 servings

Measure Ingredient
½ cup All-purpose flour
2 pounds Beef chuck, cut into cubes
2 tablespoons Cooking oil
6 cups Boiling water
1 clove Garlic
1 \N Medium onion, diced
1 \N Or 2 bay leaves
1 teaspoon Salt
½ teaspoon Pepper
1 cup Celery, cut into sml. pieces
4 \N Carrots, 1 inch slices
1 \N Green pepper, thin strips
3 \N Med. potatoes, peeled cubed
2 \N Beef bouillon cubes

Mix flour, salt and pepper.

Coat the meat with flour mixture and brown meat thoroughly in the cooking oil in a large skillet. Transfer the browned meat to a 2 qt saucepan. Add water, heat to boiling.

Reduce heat; cover and simmer for 2 hours.

Stir in remaining ingredients. Simmer for 30 minutes more or until vegetables are tender.

To thicken stew, in a small jar, shake 1 cup cold water and 3 tbs flour until blended. Stir into stew; heat to boiling, stirring constantly. Boil and stir for 1 minute.

To make Oxtail stew, substitute 4 lbs oxtails for the stew meat and cook for 3½ hours instead of the 2 called for in beef stew.

I start my stew right after breakfast and let it simmer all day, adding vegetables about an hour before I plan to eat. Like most soups and stews, it is better when heated the second or third day. - Earl Shelsby Submitted By JEFF DUKE On 12-01-94

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